One of the most popular culinary classes I teach, whether online or in person, revolves around summer Thai cuisine.
My Thai-inspired summer creations offer a vibrant fusion of flavors and textures, perfectly suited for beating the heat with refreshing, no-cook dishes that can be prepared quickly.
At the heart of these recipes lie two of my favorite summer ingredients: herbs and mangos.
Among my favorite recipes is summer roll. The fresh essence of these rolls brings a vibrant, tropical twist to summer dining, offering both ease and flavor and a healthy alternative to the heavy BBQ season.
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Plus, they’re a breeze to assemble and can also be prepared in advance, lasting up to 24 hours in the refrigerator without compromising taste or texture.
I love bringing generous batches of these rolls to all my summer gatherings, showcasing the peak-season mangoes (preferably the Crespo Organic brand!) alongside a bevy of summer garden herbs—basil, Thai basil, mint, and cilantro—all of which burst with flavor as they intermingle with summer produce.
The recipe is forgiving; use whatever is fresh. I serve them with my Spicy Mango Almond Dipping Sauce to complement these rolls.
Mango Summer Rolls Recipe
Makes 12 rolls
| Ingredients: | |
| 12 Rice paper wrappers. | Large handful of fresh mint leaves. |
| A few handfuls of fresh lettuce leaves or baby greens. | Large handful of basil leaves. |
| 2 cups of shredded red cabbage. | Large handful of fresh cilantro leaves. |
| 1 medium English cucumber, sliced thin. | Large handful of fresh Thai basil. |
| 2 medium to large mangos cut into thin slices no more than an inch in width. | Spicy Mango Almond Dipping Sauce for serving. |
| Method: | Fold in the sides and finish rolling. |
| Submerge a rice paper wrapper in hot water for 10-20 seconds. | Repeat with remaining wrappers and filling. |
| Remove, shake off excess water, and lay it flat on a clean kitchen towel or cutting board. | Rolls should be about 2 inches thick. |
| Arrange the filling in the center of the wrapper. Flat items first, leaving 1 1/2 – 2 inches on each side for wrapping. | Cover with a damp towel until serving. |
| Fold one edge over the filling, tuck in tightly, and continue rolling until sealed. | Serve immediately with Spicy Almond Dipping Sauce. |
For the Spicy Mango Almond Dipping Sauce:
| Combine: | |
| ¾ cup of almond butter. | 1 chopped chili. |
| ½ cup of chopped mango. | 2 tablespoons of rice vinegar. |
| 1 teaspoon of chopped fresh ginger. | Lime zest: juice of 2 limes, ¼ cup of tamari, 2 tablespoons of honey, 2 tablespoons of peanut or sesame oil, ¼ cup of hot water, 2 tablespoons of cilantro, and 2 tablespoons of mint in a blender. |
| 2 chopped garlic cloves. | Blend until smooth and creamy, adjusting spiciness with more chili and saltiness with more tamari. Makes 2 cups. |